Place legs and stock in large pot set over medium-low heat; cover with tight-fitting lid; cook 30 minutes; remove from heat; remove legs from liquid; place on serving platter; season; shred; reserve (keep warm).

Heat oil in large sauté pan set over medium heat; add fava beans and onion; cook until onions are translucent (4 to 5 minutes); add wine and 1/4 cup water; bring to a boil; reduce until pan is almost dry; stir in butter and thyme; remove from heat; place in a blender, reserving a few fava beans for serving; blend until ingredients are just incorporated and still chunky; season; place in airtight container; reserve.

Place plums and sugar in a vacuum-sealable plastic food bag; vacuum seal; cook sous-vide, maintaining water temperature at 185°F, 30 minutes; remove from water bath; remove from bag; place in blender; blend until very smooth; add Ultratex and salt; blend 1 minute; place in squeeze bottle; reserve.

Heat oil in a cast-iron skillet set over medium-high heat; add reserved brisket slices in batches; cook, turning halfway through, until brown on all sides; remove from heat; place on paper towels to drain; reserve (keep warm).

Add squab breasts skin side down to pan; cook until brown; turn off heat; flip; cook 1 minute; remove from heat; place on paper towels to drain; reserve (keep warm).

To serve, place a slice of brisket 2/3 down on left side of each serving plate; spoon a little braising sauce just above brisket; spoon fava bean puree in a line, starting at brisket and running along bottom 2/3 of plate; sprinkle brisket and puree with cilantro, shallots, and micro greens; place a small mound of leg meat on top 1/3 of the right side of each plate just above puree; top each mound with half a squab breast; spoon a little braising sauce over top; add dots of plum and smoke gels along puree line to garnish.